A sweet way to cool off this summer

I love mango. Regular readers probably read that more than anything else.

So here's another mango recipe.

Mangos are native to India, but they are now the most widely grown tropical fruit in the world. They are very versatile. In addition to being able to be eaten raw, mangos can be in salads, can be made cooked, even grilled. I have had the raw fruit pickled. I have even had the juice of the fruit, both plain and in smoothies. I have even had delicious mango margaritas.

I think this fruit can be an integral part of any meal, any snack and even any cocktail party.

And, I discovered this week, they can be used in a cool delicious summer treat - sorbet.

Sorbet is a frozen dessert made from sweetened water flavored with fruit (typically juice or puree), wine, and/or liqueur. The name comes from the Latin verb "sorbere", meaning to eat and drink at the same time. 

This is so easy to make even if you don't have an ice cream machine.

Mango Sorbet

3 cups of cubed fresh mangoes
2 tablespoons of sugar
2 tablespoons of lime juice
1 teaspoon of coconut extract
1 cup of pineapple juice, chilled

• Pureé the mango, the sugar, the lime juice and the coconut extract in a blender until smooth.
• Add the juice and mix it again.
• Put this mixture into a baking dish and put in the freezer.
• After half and hour, scrape the surface to mix in the ice chips and then mix it all together. Smooth it out and put it back into the freezer.
• Repeat every half and hour or so until it is fully frozen. It will be smooth.

Vegetarian.